Katina's Food Blog

Psari Plaki (ψάρι πλακί) is a Greek-style fish, baked in the oven, made with fresh Cod or similar mild white fish, tomatoes, celery, onions, and olive oil. Serve this with some good-quality feta, crusty bread and a fine Greek wine for a complete and and tasty meal!

From freshly grown produce to Greek-made cheese, Greek cuisine relies heavily on locally-sourced ingredients. In any Greek kitchen, you’ll find most of the following ingredients: Olive oil: If one ingredient...

The School of Public Health (SPH) of Yale University gathered producers and scientists for panels and networking events that facilitated the exchange of information and the establishment of relationships critical to the progress of Greece’s Olive Oil industries.

Understanding olive oil as a perishable product has two lessons for home cooks. One, we should try to choose olive oil according to how fresh it is; it should be consumed within two years of bottling, Two, we should be using much more of it, so that it doesn’t languish in our cupboards, but is used up and replaced while it is fresh and vibrant.

Greek olive oil is regarded as the best in the world as it carries very low acidity and peroxides which make them of premium quality,and can be recognized mainly from the fruitiness, the bitterness and the pungency in the taste.

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Kathy sampling Olive Oil at Williams-Sonoma in Leawood, Kansas.

Some of our favorite foods from Greece.....